Summary

Ingredients

• 0.5 ½ saddle venison, loosened (approx. 600 g pure meat)
• 1 carrot (s), diced
• 1 sprig celery, diced
• 1 leek, the white, cut into strips
• 1 shallot (s), diced
• 1 clove garlic, finely diced
• 1 glass red wine
• 1 sprig rosemary, finely chopped
• 1 sprig thyme, finely chopped
• 5 juniper berries
• 3 grains allspice
• salt and pepper
• 2 tablespoons oil
• 2 tablespoon olive oil
• Keep 80 g butter, very cold, in small cubes in the refrigerator
• water

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Instructions

1. Let the dealer release the back, or release it yourself. So you get 2 hopefully evenly thick pieces of meat in the shape of a sausage. Remove all skins and tendons from the meat. Use a hatchet to chop the bone into several parts and take it with you.
2. Crush the juniper and allspice very finely in a mortar, mix with the herbs and half of the oil and rub the two pieces of meat with it. In no case lard the meat with bacon. It is far too fine for this and it should not be roasted dry if the cooking time is too long. It is treated similarly to fillet of beef, only more carefully.
3. Then wrap the meat in aluminum foil and put it in the refrigerator for 1 to 2 days. Take out 2 hours before cooking so that it gets room temperature, remove all spices, but keep them, they are still needed.
4. Make the sauce beforehand. Sear the bone parts with the vegetables in oil, deglaze with wine and fill up with water until everything is covered. Let simmer gently for 4 hours. After 2 hours add the spices removed from the meat, after a further 2 hours pass through the liquid, allow to cool in order to remove the fat layer better.
5. Then reduce the liquid to a maximum of 100 ml, season with salt and pepper. Shortly before serving, stop boiling and bind with the cold butter piece by piece.
6. In the meantime, fry the two pieces of meat all around in the remaining olive oil over medium heat at most for approx. 2 - 3 minutes, browning only a little. Salt, pepper and place in the oven preheated to 140 ° C for 10 minutes. Turn there at least once and check the firmness with finger pressure. The meat should give a little.
7. Then wrap in aluminum foil and turn off the oven. With the door open, leave to rest for another 5 - 10 minutes, depending on the thickness, so that the juices are well distributed in the meat. Remove the foil, add the probably leaked juice to the sauce, cut the meat into 3 - 4 cm thick slices and nap with the sauce. It should be a nice pink color inside.
8. Serve side dishes as you like. A potato and celery puree goes very well, spaetzle or gnocchi are also good accompaniments, as are glazed carrots.